Poppyseed Dressing

One of the things I love about making your own salad dressing is that it is so easy to sweeten them naturally – with honey! It’s already a liquid and mixes in so well. This allows one to enjoy those yummy, slightly sweet dressings like Poppy Seed without the High Fructose Corn Syrup that seems to be in almost every store bought dressing. Oh, and when you make your own dressing, you can use olive oil instead of the soybean oil most dressings are made of. Hooray for Homemade dressings!

This recipe goes together real quickly if you use your blender. If not, you can whisk it well in a bowl or mason jar. It makes a lot, so halve it if you just want dressing for family for a few days – do the whole recipe if you’re bringing a big, yummy salad to a potluck!

Poppy Seed Dressing

1/3 c. honey

1/2 cup vinegar

1 tsp. salt

1 tsp. dry mustard

1 tsp. grated onion

1 egg yolk

1 cup olive oil

1 Tbsp. poppy seeds

In a blender, combine honey, vinegar, salt, mustard, egg, and onion and process for 20 seconds. With blender on high, gradually add the olive oil in a slow, steady stream. Stir in Poppy seed. Store in fridge.

I found the onion a little strong the first time I served it (which was right after I made it) but two days later the flavors had all melded together and it was perfect. I love to serve this salad over Red Romaine lettuce with lots of ‘toss ins’, like grated carrots, pumpkin seeds, sunflower seeds, or walnuts, raisins or dried cranberries.